Ingredients
- 13/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Directions
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
In a large bowl, whisk together granulated sugar, brown sugar, and eggs until smooth.
Add pumpkin puree, vegetable oil, milk, and vanilla extract to the sugar mixture and mix until fully combined.
Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
Gently stir in the chocolate chips.
Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
If the top begins to brown too quickly, cover loosely with foil during the last 15 minutes of baking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Frequently Asked Questions
How do I properly store leftover Pumpkin Chocolate Chip Bread to keep it moist?
Once completely cooled, wrap the Pumpkin Chocolate Chip Bread tightly in plastic wrap or aluminum foil, then place it in an airtight container. Stored at room temperature, it will stay fresh for up to 4 days. For longer storage, you can freeze individual slices for up to 3 months.
Can I substitute the pumpkin puree in this bread recipe with applesauce?
While you can substitute the 1 (15-ounce) can of pumpkin with an equal amount of unsweetened applesauce, the flavor and texture will change slightly. Applesauce tends to yield a slightly denser loaf, so monitor the bread closely during the 55-minute bake time at 350°F (175°C).
Why is my Pumpkin Chocolate Chip Bread sinking in the middle after baking?
A sunken center often indicates that the bread was underbaked or that too much moisture was present. Ensure your baking soda is fresh, and verify your oven temperature is accurate to the required 350°F (175°C). If the top browns too quickly, loosely tent the loaf with foil for the remainder of the 55-minute cook time.
